You'll want to use a cast-iron cornbread skillet for this recipe.

1-1/4 cup corn meal

2 Tbsp. - 1/4 cup sugar

3 Tbsp. Mayonnaise

Combine dry ingredients. Add egg, milk, oil and mayonnaise. Pour into well-greased warm cornbread skillet. Bake at 425 degrees for 12 to 15 minutes

Aside from the mayonnaise and vegetable oil, this recipe goes back to the late 1800's.

Tip: Here's how to season a cast-iron skillet. First, never use detergents in any cast-iron cookware. Don't wash them in a dishwasher. To properly clean a cast iron skillet, run it under hot water immediately after cooking - use a stiff brush to remove particles of food. Dry the skillet, spray it lightly with cooking spray and wipe well prior to storing. If the skillet rusts or if food sticks to it, you must re-season it. Here's how: Wash the skillet with hot soapy water (the only time you should ever use soap with your skillet) using a stiff brush to scrub the pan clean. Rinse and dry. Oil the skillet completely (inside and out) with melted vegetable shortening. Place in 350 degree oven, upside-down on top rack. Place aluminum foil on bottom rack to catch dripping oil. Bake for one hour. Cool in oven prior to storage.